‘YOUR GLUTEN-FREE DOORWAY’
Gluten-Free Apricot Biscotti
If you have never made biscotti, try it! It lasts a month, or longer! Discoverers carried biscotti in their backpacks because it lasts so long.
Preheat oven to 350-degrees. Line 2 medium or 1 large cookie sheet with parchment paper.
Step 1. In a food processor, from the following ingredients, blend sugar and butter, then blend adding eggs and extract. Don’t over blend.
scant 1 cup sugar (Less sugar is OK. I like my biscotti sweet!) 2 Tablespoons butter, room temperature 3 whole eggs 1-1/2 teaspoon extract (your preference)Step 2. In a large bowl, mix together the following ingredients:
2-1/2 cups “All-Purpose Flour Blend” 1 Tablespoon baking powder 1/4 teaspoon salt 2-1/2 teaspoons xanthan gum 1-1/2 teaspoon egg replacer
Step 3. Add dry ingredients to blender and process until well blended.
Note: Quickly blend in about ½ cup of any additive you would like: chocolate chips, coconut, nuts, dried fruit, etc.
Step 4. Divide the dough into two parts. Don’t get frustrated, because the dough will be sticky! Just simply dump it out onto two medium or one large cookie sheet lined with parchment paper. Have a bowl of water handy, and while keeping your hands lightly moistened with water, pull and shape the dough into a 12-inch to 13-inch long log, about 4-inches wide. It should be flattened on top, and about 1-inch high. (This takes patience!) Place the shaped logs into the oven and allow to bake for 15 minutes, or until the top of the logs start to crack. Remove biscotti from oven and, after a couple of minutes, gently slide logs onto a cutting board, using a stainless spatula to help. Gently slice on the diagonal 1/2-inch to 3/4-inch wide slices with a very sharp knife, cleaning the knife off with a dampened paper towel between each slice. Remove the parchment paper from the baking sheet and lay each biscotti on its side on the baking sheet. Place in the oven for an additional 25 minutes. (Gently turn biscotti over after the first 10 minutes of baking, and continuing to bake for the additional 15 minutes.) Do not lessen the baking time. Remove biscotti from the oven when completed baking and allow to cool on baking racks. Biscotti may be stored in a glass jar, plastic container, or zip lock bag. There is never a need to refrigerate.
